SB on food, frame, fluid, and feasting.

Food: Chicken Curry

April 1, 2015

I have tried for years to find at least one Asian-inspired dish that I can cook well, and when I stumbled across this recipe for Curry and Yogurt Braised Chicken yesterday, I finally found it. Things I love about this recipe:

1. Easy to make, and quick.
2. Ingredients are easy to find, but the dish still tastes like something you could get at your favorite neighborhood restaurant.
3. Inexpensive.
4. Healthy and filling. I used non-fat greek yogurt and served it over brown rice and spinach. (I also omitted the corn because I didn’t really understand why it was there in the first place.)

I used boneless, skinless chicken thighs because they have more flavor and become so tender (I simmered this for an extra 45 minutes), but you could substitute chicken breasts if you’d prefer. Either way, this is making its way into my regular rotation.

In case the link stops working, here is the recipe, courtesy of Food and Wine:

INGREDIENTS

1/4 cup grapeseed or canola oil

1 1/2 pounds skinless, boneless chicken thighs

Salt and freshly ground pepper

All-purpose flour, for dusting

1 tablespoon minced fresh ginger

1 garlic clove, minced

1 serrano chile, thinly sliced

1 red bell pepper—cored, seeded and cut into thin strips

1 tablespoon Madras curry powder

1 pound tomatoes, cored and coarsely chopped

1/2 cup fresh corn kernels (from 1 ear)

1/4 cup Greek-style plain low-fat yogurt

1/2 cup water

Cilantro leaves, for garnish

In a large, deep skillet, heat the oil. Season the chicken with salt and pepper and lightly dust with flour, tapping off the excess. Add the chicken to the skillet and cook over high heat, turning once, until lightly browned, 6 minutes. Transfer the chicken to a plate.

Add the ginger, garlic, chile and bell pepper to the skillet and cook over high heat until slightly softened, about 2 minutes. Stir in the curry powder and cook for 1 minute. Add the tomatoes, corn, yogurt and water; stir until smooth. Season with salt and pepper.

Return the chicken and any accumulated juices to the skillet and bring to a boil. Cover and simmer over very low heat until the chicken is tender and the juices are slightly thickened, about 15 minutes. Sprinkle the chicken with cilantro and serve.